Prep time:
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Cook time:
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Total time:
75 minutes
Apples and cabbage, both at their peak in the fall, have a natural affinity for each other. The combination is found in many traditional German side dishes. I grew up eating braised cabbage and apples, typically made with a touch of vinegar. I loved the sweet-and-sour combination so it seemed a natural progression to incorporate crisp sauerkraut into the filling of my favorite apple strudel recipe for added tang and texture. The result? Stru-delicious!
Ingredients
- 4 large apples (Granny Smith or other tart apple), peeled and sliced into 1/4” wedges
- 1 tbsp fresh lemon juice
- 4 tbsp (½ stick) unsalted butter
- 1 tsp cinnamon
- 1 tsp vanilla
- ½ cup maple syrup or sugar
- ½ cup golden raisins
- ½ cup raisins (or substitute dried cranberries or cherries
- 1 cup Bubbies Sauerkraut
- ½ cup walnuts, toasted and chopped
- 1 package phyllo dough, thawed according to directions on box
- ½ cup (1 stick) unsalted butter, melted
- ½ cup toasted walnuts, finely chopped
- 1 tbsp turbinado sugar
Directions
- Preheat oven to 400 degrees.
- Prepare apples and toss in a bowl with fresh lemon juice.
- In a large skillet melt 4 tablespoons butter over medium heat.
- Add apples and cook for 5 minutes.
- Add cinnamon, vanilla, and maple syrup; cook 2 more minutes.
- Turn off heat and gently toss in raisins, sauerkraut and 1/2 cup chopped nuts.
- Pour mixture onto a baking sheet and spread out to cool while preparing dough.
- Melt ½ cup butter and pour into a shallow dish.
- Line a baking sheet with parchment.
- Open phyllo dough and gently unroll.
- Count out 8 sheets. (Roll the remaining sheets, wrap tightly with plastic wrap, and place in refrigerator for another use).
- Place one phyllo sheet on parchment paper, and use pastry brush to brush with butter.
- Place another sheet on top of buttered one, and continue process 6 more times until all 8 sheets are buttered and layered.
- Sprinkle 1/2 cup finely chopped walnuts along long side of dough closest to you, only about 4 inches wide and leaving the ends.
- Next, take cooled apple mixture and spread over walnuts, again leaving the ends.
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